There’s something special about a sourdough loaf that comes from a friend’s kitchen, especially when that friend understands the rhythm and patience that good bread requires. This recipe comes to us from our friend Carleigh in Spokane, and it’s become a favorite for its simplicity, reliability, and beautiful results.

We especially love this method paired with our White Sonora flour. It creates a tender crumb and golden crust that feels both rustic and refined. Whether you’re new to sourdough or settling into a steady baking rhythm, this is the kind of everyday loaf that invites you to slow down, trust the process, and enjoy each step along the way.

There’s something special about slowing down and letting time do the work. This overnight artisan sourdough brings together the depth of natural fermentation with the rich character of heritage grains. The result is a beautifully open crumb, complex flavor, and a loaf that feels both rustic and refined.

This recipe comes to us from a friend of Palouse Heritage and features two variations. One highlights the bold, malty depth of our Purple Egyptian Climate Blend. The other leans into the soft, balanced sweetness of English Redhead wheat. Both are outstanding. You really can’t go wrong.

Sourdough chive and cheddar biscuits made with heritage grains. A savory, long-fermented biscuit using English Redhead and White Sonora flour.

This sourdough sandwich bread featuring Palouse Heritage Turkey Red wheat is soft, lightly sweetened with honey, and has a tender crumb that makes it perfect for toast, sandwiches, and everyday use. Unlike many dense whole wheat loaves, this one is light, sliceable, and family-friendly, a great entry point into baking with whole grain flour.

A beautiful, naturally leavened loaf that balances the delicate sweetness of White Sonora with the strength of high-gluten bread flour. Long fermentation and a touch of yeast bring lift, flavor, and a crisp crust with tender crumb.

Classic Whole Grain Sourdough